Taiwan Cuisine
Since retrocession, because society is increasingly wealthy, tastes have become increasingly rich and varied. Add to this that people from many different provinces came to Taiwan in 1949, and light Taiwan cuisine absorbed the influences of tastes and methods from many different areas. But still it has its special local qualities. With summer here, this issue we introduce a cool and refreshing snack.
Ingredients
large cucumber one-half
laver one
(1) potato one
carrots a few
egg one
(2) abalone one
ham small amt.
asparagus a few
garden peas a few
(3) ground yellow mustard some
MSG 1/4 tsp.
salt 1/6 tsp.
white pepper powder small amt.
mayonnaise or salad dressing
Directions
1. Peel the cucumber, and pare the cucumber as thinly as possible. Cut the pared cucumber into 20 cm. by 7 cm. sections. Cut the laver into strips 7 cm. wide. Cut the asparagus, ham, and abalone into 7 cm. long pieces. Lay out the laver and use it to wrap up appropriate amounts of ingredients (2).
2. Cut the potato in half, and steam with the carrots and egg over high heat for 20 minutes. Peel the potatoes and carrots, and shell the egg; cut all three into small bits, and mix with ingredients (3).
3. Lay out the pared cucumber sections, and spread on an appropriate amount of ingredients (1). Take the previously wrapped laver pieces, and wrap these in the pared cucumber. Serve.
4. Salad dressing or mayonnaise is recommended as a dip.
Nutritional Information
Protein 14 g.; fat 38.9 g.; carbohydrates 20.6 g.; sodium 433 mg.; cholesterol 250 mg. ; calories 489.5.
Notes
In the summer heat, people can lose their appetite, especially for oily food. These summer rolls are mainly vegetables. They are also an appetizing color, and good for kids who don't like to eat vegetables.
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